OT: I'm HomeMy trip was great and over all too soon, as they say! The only negative thing about the...
Lucky you! To start with, all you need is drawn butter and lemon and you can eat a large part of your 2 lbs. just as it is. A baguette, a chilled white wine, a caesar salad. Enjoy the unexpected, unadulterated bounty first. Cakes or other uses to stretch it can come later.
The leftovers will keep in the fridge for a day or two or three. A little bit can go into an omelet. Another 1/2 lb. or so can go in this light pasta dish:
Be afraid....be very, very afraid 293L. Actually, given that this IS a food group, the reminder was purely from the OMG it's time to start doing the cakes, puddings & other food prep bits. And...
Vermicelli with Crab
4 large garlic cloves, peeled and chopped coarsely 1/2 Cup olive oil 2 1/2 lbs. ripe fresh tomatoes (or canned, but it's summertime) 1 tsp hot red pepper flakes 12 lb. lump crabmeat 1 lb. vermicelli (or thin spaghetti) 1 large bunch flat leaf Italian parsley
Chop garlic. Put oil in a heavy saucepan over medium heat, add garlic. Cut tomatoes into small pieces and add them to garlic after 5 minutes. Season with red pepper flakes, salt and ground black pepper. Simmer on low heat for 15 minutes, stirring now and then. Meanwhile, bring large pot of cold water to boil, add salt generously, and cook pasta until just al dente. Chop parsley leaves (no stems). When tomato sauce is ready add the crab meat to heat for about 3 minutes. Drain pasta, transfer to platter or pasta bowl, pour the sauce over and toss well. Sprinkle the parsley over and toss again. -aem
